Beverage server

ABSTRACT

A beverage server and beverage brewer. Contacts are provided between the brewer and server, and the server is conductively coupleable to and removable from the brewer. The server is configured to detect a level of beverage retained in the server and communicate this information to the brewer. The brewer is configured to automatically initiate a brewing cycle in response to pre-determined conditions, such as upon beverage in the server decreasing below a pre-determined level. The brewer is configured to detect whether the server is in position relative to the brewer and is configured to dispense beverage only if the server is detected. Preferably, the server is configured to prevent dispensing of beverage if a pre-determined time period has expired, in order to avoid dispensing beverage with an expired pre-determined freshness period.

CROSS REFERENCE

[0001] This patent application is a divisional of co-pending U.S. patentapplication Ser. No. 09/558,076, filed Apr. 25, 2000, which is acontinuation-in-part of U.S. Pat. No. 6,089,409, issued Jul. 18, 2000,which claims the benefit of domestic priority of U.S. ProvisionalApplication Ser. No. 60/044,627, filed Apr. 18, 1997.

BACKGROUND AND SUMMARY OF THE INVENTION

[0002] The present disclosure relates to beverage servers for retainingbeverages at a desired heated temperature, to beverage servers forpreventing the dispensing of beverage which is not fresh, to beverageservers for preventing overflow of brewed beverage, to beverage serversfor preventing the combining of old beverage with new, to brewers forautomatically brewing beverage when a liquid level in a server fallsbelow a pre-determined level, and to brewing systems for preventing thedispensing of beverage from a brewer to a server when the server is notin position.

[0003] Prior art beverage servers have attempted to maintain thetemperature of a brewed beverage retained therein in a variety of ways.One form of beverage server utilizes a heat resistant and heatconductive material for a beverage reservoir and places an exposed flameusing a product such as gelled fuel thereunder to provide heat. Oneproblem with this type of beverage server is that an exposed flame ispresented to the customers and that the flame does not necessarilymaintain a consistent or desired beverage temperature.

[0004] Another form of beverage dispenser which provides heat to aserver is a warmer plate type device. The server is constructed of amaterial which will conduct heat from a warmer plate positionedtherebelow. Heat is produced by the warmer plate, generally at aconsistent power level. Typically, a glass, metal or ceramic reservoiris required in order to conduct heat to the beverage retained therein.This type of server provides heat to the beverage retained therein butalso places an active heating element in a position which may beaccessible to a user. Such an active heating element exposed tocustomers may be less than optimal.

[0005] Another way in which the prior art has attempted to maintain abrewed beverage in a heated condition and to present the beverage in aserver for use by a consumer is the use of glass-insulated reservoirsand air pots. The glass insulated reservoirs provide temperatureretention and may be heated by a warming device as discussed above.However, such glass reservoirs are subject to damage upon impact. Assuch, it would be preferable to provide a non-breakable reservoirstructure for such beverage servers especially because they arepresented to customers for use and such consumers may be less thancareful in using such servers.

[0006] The air pots mentioned above help to slow the loss of heat frombeverage servers but generally are not used with an active heatmaintaining system. Air pots typically use a glass reservoir and aresubject to the problems discussed hereinabove with regard to glassreservoirs. Further, the air pots use a pressurization system in orderto drive coffee through a dispensing tube in the reservoir. As such,atmospheres are actively and intentionally introduced into the air potreservoir. Generally, it is desirable to minimize the contact ofatmosphere with coffee retained in a reservoir in order to improve andextend the flavor qualities of the coffee. Contact and exposure to airtend to reduce the flavor characteristics and degrade the coffee. Assuch, air pots actively introducing such air may tend to accelerate theflavor degradation.

[0007] As an additional matter, the prior art servers tend to quicklyreduce the temperature of coffee when coffee is initially dispensed intoa cool or unheated reservoir. As might be expected, heat from the coffeeis conducted to the surrounding walls of the reservoir which therebyreduces the temperature of the beverage and reduces the time forretaining the beverage. While some reservoirs provide instructions tothe food preparation employee to preheat a reservoir with heated water,the food preparation employees may forget or fail to preheat thereservoirs thereby creating the problems associated with coldreservoirs.

[0008] As might be expected with other foods, coffee as well as otherbrewed beverages have a “life” during which the flavor characteristicsare optimal. Freshly brewed coffee, for example, sitting in an open potwill have a “life” of approximately 20-30 minutes. The life is extendedby reducing the evaporative loss of the coffee, minimizing theatmospheric contact with the coffee, regulating the temperatureconducted to the coffee to maintain the coffee at a desired servingtemperature, preventing overcooking of the coffee, and maintaining thetemperature at a desired temperature range. However, prior art devicestend to expose the coffee to the atmosphere, fail to regulate thetemperature of the heat provided to maintain the coffee in a heatedcondition, and tend to “cook” the coffee such as by leaving the coffeeon an unregulated warmer.

[0009] Additionally, some prior art beverage servers readily allow aconsumer to dispense beverage from the server even though the beveragemay have been sitting in the server a long time (i.e. even though thebeverage is old).

[0010] Further, some prior art beverage servers do not preventdispensing a brewed beverage from a brewer to a server even though theserver may already be full. This may cause the server to overflow.Moreover, some prior art servers do not prevent dispensing a brewedbeverage from a brewer to a server even though there is some oldbeverage contained in the server. Hence, freshly brewed beverage ismixed with old beverage in the server.

[0011] Additionally, some prior art beverage servers do not provide thatbrewing is automatically initiated once the beverage retained in aserver has diminished below a pre-determined level.

[0012] Still further, some prior art beverage serving systems providethat beverage can be dispensed from a brewer even though an associatedserver is not in position under the brewer. For the foregoing reasons,as well as other reasons which may not have been discussed hereinabove,there is a need for an improved beverage server which may be presentedto customers for self-dispensing.

[0013] An object of an embodiment of the present invention is to providea beverage server which is configured to prevent dispensing beveragewhich has become stale.

[0014] Another object of an embodiment of the present invention is toprovide a brewer which is configured to dispense beverage to a serveronly if the beverage retained in the server has decreased to apre-determined level.

[0015] Still another object of an embodiment of the present invention isto provide a brewer which is configured to automatically initiate abrewing cycle once the beverage retained in a server has diminishedbelow a pre-determined level.

[0016] Still yet another object of an embodiment of the presentinvention is to provide a brewer which is configured to detect whether aserver is in position relative to the brewer.

[0017] Briefly, and in accordance with at least one of the foregoingobjects, an embodiment of the present invention provides a beverageserver in combination with a beverage brewer. Contacts are providedbetween the brewer and server, and the server is conductively coupleableto and removable from the brewer. The server is configured to detect alevel of beverage retained in the server and communicate thisinformation to the brewer. The brewer is configured to automaticallyinitiate a brewing cycle in response to pre-determined conditions, suchas upon beverage in the server decreasing below a pre-determined level.The brewer is configured to detect whether the server is in positionrelative to the brewer and is configured to dispense beverage only ifthe server is detected. Preferably, the server is configured to preventdispensing of beverage if a pre-determined time period has expired, inorder to avoid dispensing beverage with an expired, pre-determinedfreshness period.

BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The organization and manner of the structure and function of theinvention, together with the further objects and advantages thereof, maybe understood by reference to the following description taken inconnection with the accompanying drawings, wherein like referencenumerals identify~ like elements, and in which:

[0019]FIG. 1 is a perspective view of a coffee server of the presentinvention positioned at a brewing apparatus which facilitates brewing ofa coffee beverage or other infusion type brewed beverage directly intothe server;

[0020]FIG. 2 is a perspective view of a server of the present inventionpositioned at a server power station of the present invention;

[0021]FIG. 3 is a cross-sectional, side elevational view of the servertaken along line 3-3 in FIG. 2;

[0022]FIG. 4 is a bottom plan view taken along line 4-4 in FIG. 2;

[0023]FIG. 5 is a perspective view of a rear surface of a server showinga server power contact positioned to show the relative placement thereofto a power station contact on a server power station;

[0024]FIG. 6 is an enlarged, top plan view of a server power contactengaged with a power station contact to provide electrical energy fromthe power station to the server to operate a heater positioned in theserver;

[0025]FIG. 7 is an enlarged, partial fragmentary, cross-sectional sideelevational view taken along line 7-7 in FIG. 6 showing the structure ofthe contact assembly;

[0026]FIG. 8 is a diagrammatic illustration of the circuit of the serverpower station and server;

[0027]FIG. 9 is a schematic of the circuit associated with the server tofacilitate controlled energization of a heating element coupled to theserver;

[0028]FIG. 10 is a diagram, similar to FIG. 8, of a preferred circuit ofa brewer and server showing, among other things, a brewer control, acurrent sensing circuit and a server control;

[0029]FIG. 11 is a circuit diagram showing the current sensing circuitof FIG. 10 in more detail;

[0030]FIGS. 12A and 12B depict circuit diagrams which together depictthe server control of FIG. 10 in more detail;

[0031]FIG. 13 is a circuit diagram showing the brewer control of FIG. 10in more detail; and

[0032]FIGS. 14 and 15 show a sequence of current pulses sent by thecurrent sensing circuit to the brewer control, which represents thestatus of level sensing performed by the brewer control.

DETAILED DESCRIPTION OF THE DRAWINGS

[0033] While the present invention may be susceptible to embodiment indifferent forms, there is shown in the drawings, and herein will bedescribed in detail, an embodiment with the understanding that thepresent description is to be considered an exemplification of theprinciples of the invention and is not intended to limit the inventionto that as illustrated and described herein.

[0034] The present invention includes a beverage server 20, as describedin greater detail hereinbelow either singularly or in combination with abrewer 22 as shown in FIG. 1, as well as a server power station 24 asshown in FIG. 2. The present invention also includes systems andstructures which may used with a variety of servers 20.

[0035] As shown in FIG. 1, a server 20 is positioned in a brewer 22 sothat a brewed beverage may be dispensed directly from a brewing funnel26 through a brew through lid 28 attached to the server 20 and into areservoir 30 (see, FIG. 3) retained inside the server 20. Thebrew-through lid 28 is of a known construction as set forth in U.S. Pat.Nos. 4,739,898, issued Apr. 26, 1988 to Brown; and 5,480,054, issuedJan. 2, 1996 to Midden, as incorporated herein by reference. As shown inFIG. 1, the server 20 is positioned on a base 32 of the brewer 22. Thebase is an unheated support to position the server 20 beneath thebrewing funnel 26. As will be discussed in greater detail hereinbelow,the server 20 may be provided with a warming system which will maintainthe temperature of the beverage retained in the reservoir 30 of theserver 20 thereby eliminating the need for a warming element on thebrewer 22.

[0036] With further reference to FIG. 2, the server 20 is shownpositioned on the server power station 24. The provision of power fromthe server power station 24 will be described in detail hereinbelow. Theserver 20 as shown on the power station 24 is of the type as shown inFIG. 1 which includes the brew-through lid 28. It should be noted,however, that the server 20 also may be filled with a desired quantityof a desired beverage and a lid attached thereto. The server 20 does notrequire that a brew-through lid 28 be used but it should be understoodby one of ordinary skill in the art that a variety of lids may be usedwith a server in order to close a top filling mouth of the server. Withreference to both FIGS. 1 and 2, the server 20 includes a faucet 34positioned on a front surface thereof which is connected to a reservoir30 (see, FIG. 3). A sight gauge 36 is also coupled to the faucet 34 forviewing the approximate level of the beverage in the reservoir.

[0037] Having now briefly described the overall external structures ofthe server 20, we turn to the internal structure and function of theserver 20 as shown in FIGS. 3 and 4. As shown in FIG. 3, the reservoir30 is retained within a housing 38. Insulation material 40 is positionedbetween an outside surface 42 of the reservoir 30 and an inside surface44 of the housing 38. The insulation 40 as shown is a polyurethaneexpanded foam insulation, although one of ordinary skill in the art willbe able to choose from a variety of insulation materials suitable for adesired set of conditions.

[0038] Insulation 40 is positioned not only between the generallyvertically aligned walls of the reservoir 30 and the housing 38 but alsoover a top surface 46 of the reservoir 30. Insulation 40 in the areaabove the reservoir 30 has a thickness dimension 48 which is generallygreater than a thickness dimension 50 of the sidewalls. The offset ofthe top 46 from a top 52 of the housing allows a greater insulatingeffect to retain heat rising within the reservoir. As a result of theadditional insulation thickness 48, heat is prevented from escaping andis retained within the beverage retained within the reservoir. It shouldbe noted that thickness is used in the above description to describeheat retaining characteristics. If a thin high heat retention insulationis used above the reservoir, it may be thinner than a differentinsulation having a lower heat retention characteristic used in thewalls.

[0039] As an additional way to prevent heat loss through heatconduction, the faucet 34, a connecting assembly of tubes 54 connectingthe faucet 34 to the reservoir 30 and the sight gauge 36 all may beproduced of a plastic material. The plastic material helps to furtherminimize the conduction of heat and temperature loss to the beverageretained therein. A faucet guard 56, which also serves as a carryingsupport, is attached to the housing 38 and not to the reservoir so as tofurther prevent conduction of heat from the reservoir through variousstructure associated with the server 20.

[0040] While insulation may be provided to cover a bottom portion 58 ofthe reservoir 30, in the embodiment as shown in FIG. 3, a heatingassembly 60 as described in greater detail hereinbelow, provides heat tothe bottom 58. As such, insulation is generally not necessary althoughmay be provided to further retain heat within the reservoir 30.

[0041] A fill tube 62 is attached to the brew-through lid 28. The filltube 62 extends downwardly through the reservoir 30 so that beveragedispensed from a brewer through the lid 28 will be delivered in a lowerportion 64 of the reservoir. By dispensing the beverage through the filltube 62 into the lower portion 64, the addition of additional freshbeverage to the pre-existing beverage retained within the reservoir willbe mixed with the existing beverage. By mixing newly added beverage withexisting beverage, the flavors in the two beverages are forced to mixand are prevented from stratifying. Additionally, the fill tube 62counteracts and prevents temperature stratification. Fresh heatedbeverage which is introduced into the reservoir may be at a slightlyhigher temperature than the beverage retained in the reservoir. Theintroduction of a higher temperature beverage in the lower portion 64 ofthe reservoir 30 forces mixing because the higher temperature beveragewill tend to migrate upwardly towards an upper portion 66 of thereservoir 30. However, when the beverage is dispensed into the lowerportion 64, it is required to mix with the existing beverage therebypreventing temperature stratification.

[0042] The present invention includes the heating assembly 60 whichprovides thermostatically controlled heat to the beverage retained inthe reservoir 30. The heating assembly 60 is powered by a power deliverysystem 68 as shown diagrammatically in FIG. 8 and variously shown interms of structures in FIGS. 2-7. The heating assembly 60 is coupled toand receives power from the server power station 24. It should be notedthat the power delivery system 68 as diagrammatically shown in FIG. 8and as more specifically shown in the server power station of FIGS. 2,5-7, may also be provided in conjunction with the brewer 22 as shown inFIG. 1. The brewer may be provided with the power delivery system 68 sothat the server 20 is energized at the brewer 22. It should also benoted, that the power delivery system 68 as shown and described hereinin greater detail can also be incorporated into a counter surfaceserving station and does not necessarily require the separate basestructure 70 as shown in FIG. 2.

[0043] With the foregoing in mind, we now turn to FIGS. 3 and 4 todescribe the heating assembly 60 disposed on the server 20. The heatingassembly 60 includes a heating element or heating coil 72 which isattached to the bottom 58 of the reservoir 30. The heating coil 72 is inthe form of a blanket heater of known construction. The heating coil 72is positioned against the bottom 58 of the reservoir 30 so as to conductheat through the reservoir wall to the beverage retained therein. It isadvantageous to position the heater 72 on the bottom so that the heatrises through the reservoir as a result of convective action.Additionally, the insulation material 40 in the side walls of the server20 help to retain the heat within the beverage in the reservoir.

[0044] A control circuit 74 is provided to control the operation of theheater 72. The control circuit 74 is coupled to a thermostatic sensor orthermostat 76. The thermostatic sensor 76 is positioned on a side wall78 of the reservoir 30, a dimension 80 above the bottom of the reservoir30. In this regard, spacing of the thermostat 76 away from the bottom adistance 80 prevents sensing the heater 72. Rather, the thermostat 76senses the temperature of the beverage retained in the reservoir whichcomes in contact with the side walls 78 thereby providing a moreaccurate reading of the contents of the reservoir. Spacing thethermostat 76 too far towards the top would prevent sensing the beveragetemperature when the reservoir is depleted and also may result in aninaccurate and somewhat cooler or lower sensed temperature.

[0045] The thermostat 76 is coupled to the control circuit 74 viacontrol line 82. When the beverage temperature drops below apredetermined preset level, the heater 72 is activated until thebeverage temperature is raised to an upper value of a desired presettemperature range. It should be noted that the beverage temperaturerange may be programmed so that a desired beverage temperature may bemaintained within the reservoir. When the reservoir is filled, heatingof the beverage in the lower portion 64 tends to create convectivecurrents within the beverage which tends to cause the beverage tomigrate from the lower portion upwardly to the upper portion 66. As thebeverage temperature decreases in the upper portion, the beverage tendsto sink or migrate downwardly and once again be heated.

[0046] When the level of the beverage in the reservoir drops to thelevel generally only filling the lower portion 64, the upper portionwill be occupied by air. Even though the temperature of the air in theupper portion 66 may rise above the desired temperature range, thetemperature of the beverage in the lower portion 64 will be maintainedwithin the desired range as a result of positioning the thermostat 76 inthe lower portion. Regulation of temperature using the thermostaticsensor 76 and the control circuit 74 prevent overheating of thereservoir even if the reservoir 30 is drained of beverage. In thisregard, the thermostat 76 will continue to sense the temperature of thereservoir cavity which, under the present scenario, when the heater isactivated, it will heat until the upper level of the desired temperaturerange is achieved. Once achieved, the thermostat 76 will sense thetemperature increase in the upper portion 66 and the control circuit 76will deactivate the heater 72. As such, the heating assembly 60 of thepresent invention provides a fail safe mechanism which preventsoverheating of the server 20.

[0047] The server 20 in conjunction with the heating assembly 60 of thepresent invention also acts to preheat the server 20. As discussed inthe Background section, it is desirable to preheat a server 20 so thatbeverage placed in the reservoir 30 does not appreciably decrease intemperature. As such, an empty server 20 can be coupled to the powerdelivery system 68 for preheating the reservoir 30. If the reservoir 30is empty, the air within the reservoir will be heated, whichaccordingly, will heat the structure of the reservoir and thesurrounding insulation material. The preheating will prevent sinking ofheat from a beverage subsequently deposited therein. As such, a server20 can be preheated, filled with a beverage, and immediately placed foruse without having to wait for the temperature of the beverage to riseto a desired serving temperature range after being deposited in thereservoir 30.

[0048] The power delivery system 68 as shown in FIG. 8 includes acontact assembly 84 which includes a server power contact 86 and a powerstation contact 88. The server power contact 86 and power stationcontact 88 are brought into engagement (see, FIGS. 6 and 7) to provide aconductive coupling to transmit power to the control circuit 74 and theheater 72.

[0049] In addition to controlling the temperature of the beverage in thereservoir 30, the control circuit 74 also includes a programmable timerfor monitoring the time beverage is retained in the reservoir. When aserver 20 is placed on a power station 24, the server power contact 86is coupled to the power station contact 88 thereby resetting the timerwithin the control circuit 74. An indicator device 90 such as an LED isprovided on the server 20. The indicator 90 is initially illuminated asa result of the coupling of the contacts 86, 88. After a predetermined,programmable “time-out”, the indicator 90 will begin to flash. This willindicate that the serving life of the beverage retained in the reservoirhas achieved its predetermined maximum. The flashing indicator 90 willsignal to the food preparation employee that the beverage needs to bedrained from the reservoir 30 and fresh beverage dispensed therein.

[0050] The circuit 74 can also be modified for use with the brewer 22 asshown in FIG. 1 such that a relay 91 is connected to the control circuit74 and a start switch 93 of the brewer 22. Once the start switch 93 isactivated, it will momentarily break power to the control circuit 74thereby resetting the timer. This type of circuit is useful when theserver 20 is to be maintained at the brewer 22. In this regard, once thequantity of beverage in the reservoir 30 drops to a level whereadditional beverage is required, the brew or start switch 93 isactivated to initiate a new brewing cycle thereby dispensing beveragethrough the filter 26 and lid 28, via the fill tube 62, into thereservoir 30. The activation of the start switch 93 will initiate thetimer for a new period of time associated with the new quantity ofbeverage dispensed therein.

[0051] The control circuit 74 is shown herein in the form of a circuitboard 95. A thermostat 76 is coupled to the circuit board via a line inthe form of a ribbon cable 82. The power is provided from the serverpower contact 86 by the power lines 92, 94. The heater 72 is coupled tothe circuit board by lines 96, 98 and the indicator 90 is coupled to thecircuit board by lines 100, 102. Moveable mechanical jumpers 104 of aknown construction are provided on the circuit board so as to program adesired hold time for retaining the beverage in the reservoir 30. Thejumper connection 104 may be moved in order to achieve a desired holdtime for the beverage. Alternatively, a lead may be provided on thecircuit board for each of the desired hold times whereupon cutting andsevering of the lead will produce the desired hold time-out period.

[0052] As briefly discussed herein and as shown in FIGS. 2-8, thepresent invention includes the power delivery system 68 in order toprovide safe, control power to the server 20. It should be noted thatthe present discussion pertains to a two-station server and that other,multiples may be used as well as a single station server. The powerdelivery system 68 is generally shown in the diagram of FIG. 8. Thepower delivery system 68 is connected to a power source by way of apower source connection or plug 110. An incoming line 112 is connectedto a corresponding transformer 116. The transformer 116 is provided totransform the incoming power to a lower voltage thereby making it saferfor presentation to customers.

[0053] In particular, the transformer 116 of the preferred embodiment ofthe present invention brings the power down to 72 watts at 24 volts.This power level is considered safe to touch in accordance withUnderwriter Laboratory standard maximum threshold of which is 42 volts.A manually resettable 4 amp circuit breaker 124 is provided on the lineto prevent any potential problem in the event that the power stationcontact 88 is shorted.

[0054] A full wave bridge rectifier 126 is coupled to the line. As shownin FIG. 8, the diagrammatic view of the server 20 is positioned forcoupling the server power contact 86 with the corresponding powerstation contact 88. When the contacts 86, 88 are coupled, power isprovided to the heating assembly 60. The transformer 116 is retained inthe base 70 of the server power station 24 or a base 32 of the brewer22. Additionally, the transformer 116 and bridge 126 may also beretained in an equipment space provided in a permanent countertop-typeinstallation.

[0055] Turning now to the structure and function of the contact assembly84, it can be seen that the server contact 86 includes a pair of contactpads 130, 132 retained in an insulated protruding strip 134. Theprotruding strip 134 is positioned on a rear side 136 of the server 20at a position for engagement with the power station contact 88. Thepower station 88 includes a pair of opposed side guides 138, 140.Inwardly of the side guides 138, 140 are positioned a pair ofspring-loaded contact plungers 142, 144 which are positioned forconductive coupling with the contact pads 130, 132.

[0056] With reference to FIGS. 6 and 7, it can be seen that an insidesurface 136 of the opposed side guides 138, 140 are spaced apart topermit passage of the protruding strip 134 therebetween. As shown inFIGS. 1 and 2, a pair of opposed guides 148, 150 and a front guide 152are provided for positioning the server 20 relative to the power stationcontact 88. When positioned within the area defined by the side rails148, 150, front guide 152 and power station contact 88, the server powercontact 86 is directed into engagement with the power station contact88. Sloped sides 154, 156 of the protruding strip 134 prevent theaccumulation of food, dust and dirt on the server power contact 86 andpromote engagement with the power station contact 88. The side guides138, 140 protrude from a base portion 158 so as to shield the plungers142, 144 and prevent contact with the surface 136 of the server housing38. This is particularly desirable in the situation where the serverhousing 38 is formed of a metallic material. As such, the side guides138, 140 prevent shorting of the plunger contacts 142, 144 against thissurface.

[0057] With further reference to FIGS. 6 and 7, a partial fragmentaryview of the plunger contact 142 is provided. As shown, an insulatingbody 160 is attached to the housing structure 161. A bore 162 isprovided in the insulating body and a spring 164 is retained within thebore 162. The plunger includes a shaft portion 166 and a head portion168. The head 168 has a greater diameter than the shaft 166 therebyretaining the spring 164 within the bore 162. Spring loading of theplunger contacts 142, 144 assures that there will be a positiveengagement against the contact pads 130, 132. Additionally, a waffled orraised surface 169 is provided on the face of the contact pads 130, 132.This also assures positive contact with the plunger head 168.

[0058] Turning now to FIG. 9, the schematic for the control circuit isreviewed. As shown, the control circuit 74 as shown in FIG. 9 includesthe temperature sensor 76 coupled to the circuit board via lines 82.Lines 92, 94 connect the power station 24 to the server 20 at contactpads 132, 134. The heater 72 is coupled to lines 96, 98. The jumpers 104are shown in greater detail in FIG. 9. The jumpers 104 include jumpers170 for programming the hold time of the beverage in the reservoir 30and jumpers 172 for programming the desired hold temperature. Thecontrol circuit includes a processor 174 connected to the jumpers 170,172. Respective jumpers 170, 172 can be clipped to achieve the desiredprogramming results. Alternatively, moveable mechanical jumperconnectors may be used to achieve the desired programming results.

[0059]FIG. 10 is similar to FIG. 8, but shows a different version of thecircuit. Because the circuit is so similar to that which is shown inFIG. 8, the same reference numerals are used to identify like parts, anda detailed description thereof is omitted for clarity. As shown in FIG.10, the circuit includes a current sensing circuit 200 as well as abrewer control 202, both of which are preferably contained in the brewer22 shown in FIG. 1. As will be described more fully later herein, thecircuit shown in FIG. 10 is preferably configured such that a consumeris prevented from dispensing beverage from the server 20 unless thebeverage is fresh (i.e., has not been sitting in the server 20 too long,or is within a pre-determined freshness period or “hold time”), beveragecannot be brewed and dispensed from the brewer 22 to the server 20 if aliquid level in the server 20 is above a pre-determined level, thebrewer 22 automatically initiates a brewing cycle in response topre-determined conditions, such as when beverage in the server 20 fallsbelow a pre-determined level, and brewing is prevented if the server 20is not in position relative to the brewer 22. Each of these conditionsand/or features will be described more fully below with reference toFIGS. 10-15.

[0060] As shown in FIG. 10, preferably the server 20 is provided with anelectrically operated solenoid dispense valve 204 (as opposed to amanually operated dispense valve (34) as shown in FIGS. 1-3). The valve204 may be of any configuration for controllably dispensing beverage. Asshown in FIG. 10, preferably a push-button dispense switch or valvecontrol switch 206 is provided (ideally on the front of the server 20),and the push-button dispense switch 206 is connected to the servercontrol or server control circuitry 74A. The server control 74A isconfigured such that the dispense valve 204 is operated when thepush-button dispense switch 206 is actuated, so long as the beverage hasnot been sitting in the server 20 too long, i.e. so long as the holdtime has not expired (see the description above relating the hold time,indicator device 90, and jumpers 170, which applies equally to thecorresponding parts which are shown in FIG. 12B). Preferably, the server20 (and the server control 74A) is configured to provide that thisfeature is functional regardless of whether the server 20 is located onthe brewer 20 (see FIG. 1) or on a remote serving stand 24 (see FIG. 2).

[0061] A level sensor 210 is provided to determine the condition of thelevel of beverage in the server 20. The level sensor 210 may be in anyconfiguration which senses a range of levels or a single level in theserver 20. As shown in FIG. 10, preferably a level sensing probe 210 isprovided in the server 20. It should be noted, however, that the levelsensor is not limited to a conductive probe and may instead be a sonic,optical, or other level sensor coupled to the server control 74A. Asshown, the probe 210 may be located in an outlet pipe 212 which feedsthe dispense valve 204. In such case, the probe 210 will be dry onlywhen the server 20 is completely empty. Alternatively, the probe 210 maybe disposed at some other level in the server 20, such as in the tank30, the sight gauge 36 or connecting tubes 54 (see FIGS. 1-3 which showthe sight gauge 36 and tubes 54), wherein the probe 210 will be dryshould the liquid level in the server 20 fall below the level at whichthe probe 210 is disposed.

[0062] The level sensing probe 210 is connected to the server control74A, and the server control 74A uses the level sensing probe 210 todetermine whether the probe 210 is in contact or not contactingbeverage. Subsequently, the server control 74A sends this information tothe brewer 22 (via the contact assembly 84), and more specifically tothe current sensing circuit 200 and brewer control 202. Preferably, thebrewer 22 and server 20 (i.e. the brewer control 202, current sensingcircuit 200 and server control 74A) are configured such that thisinformation can be communicated from the server 20 to the brewer 22without any additional electrical contacts being provided between thebrewer 22 and server 20 other than the contact assemblies 84, which havebeen described hereinabove. Preferably, the brewer control 202 isconfigured such that if it is detected that the probe 210 is wet, thebrewer 22 cannot be directed (i.e., by pressing start switch 93—seeFIGS. 1 and 13) to brew beverage and dispense the beverage into theserver 20 until the beverage in the server 20 is drained (or at leastuntil the liquid level in the server 20 drops below the probe 210). Thisprevents fresh beverage from being mixed with old beverage in the server20 and/or prevents overflow of the server 20. Preferably, the brewercontrol 202 is configured to automatically initiate a brewing cycle anddispense brewed beverage into the server 20 if it is detected that theprobe 210 is dry. Preferably, the brewer control 202 is configured todetect whether a server 20 is engaged with the brewer 22, and the brewer22 will not attempt to dispense beverage unless a server 20 is detected.

[0063] Preferably, the server control 74A regulates the temperature ofthe beverage stored in the server 20 by pulsing the current to theheater 72. The current sensing circuit 200 sends a signal to the brewercontrol 202 that is representative of the current flow to the server 20.Preferably, the brewer control 202 is programmed to recognize a uniquecurrent pulse characteristic generated by the server control 74A torepresent the status of the level sensing probe 210 (i.e., whether theprobe 210 is conducting or non-conducting). Preferably, the unique pulsecharacteristic is generated in a short time (relative to the thermalresponse time of the server 20 and its contents). Because the uniquepulse characteristic is generated in a short time, there is nosubstantial effect on the temperature regulation performed by the servercontrol 74A. If the server 20 is not present (i.e., is not electricallyconnected via the contacts 84), the current sensing circuit 200 willdetect no current, and the brewer control 202 prevents initiation of abrewing cycle.

[0064]FIG. 11 is a circuit diagram showing the current sensing circuit200 of FIG. 10 in more detail. As shown, the current sensing circuit 200is connected to transformer 116, full wave bridge 126, contacts 88 andto the brewer control 202. Preferably, the current sensing circuit ismounted on a board.

[0065]FIGS. 12A and 12B depict circuit diagrams which together depictthe server control 74A of FIG. 10 in more detail. As shown, FIG. 12B issimilar to that which is shown in FIG. 9, and like the circuit shown inFIG. 9, the circuit shown in FIG. 12B includes a thermostat 76A, controlline 82A, indicator device 90A, power lines 92A, 94A, lines 96A, 98A,jumpers 104A, 170A, 172A, a contact pad 132A and a processor 174A.

[0066]FIG. 13 is a circuit diagram showing the brewer control 202 ofFIG. 10 in more detail. As shown, the brewer control 202 includes aswitch 214 which can be closed to provide that the brewer control 202will automatically start a brewing cycle when the level sensor 210 ofthe server senses no beverage.

[0067]FIGS. 14 and 15 show a sequence of current pulses sent by thecurrent sensing circuit 200 to the brewer control 202, which representsthe status of level sensing performed by the brewer control 202.Specifically, FIG. 14 depicts a “server present signal” the purpose ofwhich is so that if the heater is off (and therefore no server heat isrequired) and the hold time has not expired, the brewer control 202 willstill receive a signal and the brewer 22 will not mistakenly concludethat the server 20 is not present. FIG. 15 depicts a “server emptysignal” which is provided when the probe 210 in the server 20 is notcontacting beverage or establishing a circuit. As shown, the bit patternis generally non-uniform. If the timer (i.e. the brewer control 202)detects no server signal for more than 2.13 seconds, the brewing cycleis terminated. While FIGS. 14 and 15 show two possible pulse patternswhich can be employed, other pulse patterns can be used to providecommunication between the server and the brewer.

[0068] The system shown in FIG. 10 (and FIGS. 11-15) provides a highlyautomated brewing system wherein beverage in a server is retained at adesired heated temperature, beverage in a server is dispensed only ifthe beverage is fresh (i.e. has not been sitting in the server toolong), fresh beverage is prevented from being mixed with out of datebeverage in a server, overflow of the server is prevented, beverage isautomatically brewed and dispensed into a server if a liquid level inthe server falls below a pre-determined level, and beverage is preventedfrom being brewed and dispensed from a brewer unless a server is inposition with respect to the brewer. Other information can also be sentvia the pulse stream, i.e. the server capacity can be sent to the brewercontrol 202 so the correct amount of beverage is brewed.

[0069] While embodiments of the present invention are shown anddescribed, it is envisioned that those skilled in the art may devisevarious modifications and equivalents without departing from the spiritand scope of the invention. The invention is not intended to be limitedby the foregoing disclosure.

1. A beverage server in combination with a beverage brewer fordispensing a brewed beverage from said brewer to said server, saidserver conductively coupleable to and removable from said brewer, saidserver configured to communicate to said brewer that a level of saidbeverage in said server has decreased below a pre-determined level.
 2. Acombination beverage server and brewer as recited in claim 1 , saidbrewer including brewer control circuitry and a switch connected to saidbrewer control circuitry, said brewer control circuitry configured toinitiate brewing of beverage upon actuation of said switch.
 3. Acombination beverage server and brewer as recited in claim 2 , saidbrewer control circuitry configured to initiate dispensing of beveragefrom the brewer only if beverage in said server has decreased below thepre-determined level.
 4. A combination beverage server and brewer asrecited in claim 3 , said server further comprising a dispensing valveconfigured to dispense beverage from said server upon said dispensingvalve being operated, server control circuitry operably connected tosaid dispensing valve, and a liquid level sensor in communication withsaid server control circuitry and configured to detect a level ofbeverage retained in said server.
 5. A combination beverage server andbrewer as recited in claim 4 , said server further comprising a switchconnected to said server control circuitry, said switch actuatable todirect the server to dispense beverage, said server control circuitryconfigured to operate said dispensing valve depending on a status ofsaid timer and depending on whether said switch is actuated.
 6. Acombination beverage server and brewer as recited in claim 4 , saidserver further comprising a liquid level sensor in communication withsaid server control circuitry and configured to detect a level ofbeverage retained in said server.
 7. A combination beverage server andbrewer as recited in claim 1 , said brewer configured to automaticallyinitiate a brewing cycle upon beverage in said server decreasing belowsaid pre-determined level.
 8. A combination beverage server and breweras recited in claim 7 , said server further comprising a dispensingvalve configured to dispense beverage from said server upon saiddispensing valve being operated, server control circuitry operablyconnected to said dispensing valve, and a liquid level sensor incommunication with said server control circuitry and configured todetect a level of beverage retained in said server.
 9. A combinationbeverage server and brewer as recited in claim 1 , said brewerconfigured to detect whether said server is in position relative to saidbrewer.
 10. A combination beverage server and brewer as recited in claim9 , said brewer configured to dispense beverage only if said server isdetected.
 11. A beverage server in combination with a beverage brewerfor dispensing a brewed beverage from said brewer to said server, saidbrewer conductively coupleable to and removable from said server, saidserver configured to detect a level of beverage retained in said serverand communicate to said brewer whether said beverage in said server hasdecreased below a pre-determined level, said brewer configured toautomatically initiate a brewing cycle upon beverage in said serverdecreasing below said pre-determined level, and said brewer configuredto detect whether said server is in position relative to said brewer andconfigured to dispense beverage only if said server is detected.
 12. Acombination beverage server and brewer as recited in claim 11 , saidserver configured to prevent dispensing of said beverage unless apre-determined time period has not expired.